Trip to the Keys yields fresh fish

Two of the Eats' favorite fish, red grouper and mutton snapper are in the refrigerator while the carcasses are already boiled down into what will soon become the mother of all fish stocks. The MOAFS will then become the mother of all fish stews. I'm sure of it. Foodmuse will make sure of it too.

We recently took a trip to the rock the wedding of some friends. What a great trip. While packing up for the short trip back, Neighbor Mark informs us the fishing boat just hit the dock with some fresh grouper and snapper. We couldn't resist the temptation. A walk netted us two worthwhile catches, both in the six to seven pound range undressed.

Neither were any match for the sharp steel wielded by my good friend Captain Bill. He made quick work of the whole fish and in a mere minutes we had several very nice fillets and couple fish heads for the MOAFS.

This morning we were busy with some chores. On the ride home it was tossed out there that grits and grunts would be a perfectly acceptable breakfast. The suggestion met little resistance. And so it was this AM (truth be told, it was closer to early PM but who's keeping track of time these days?) a quick little meuniere later with some favorite southern grits, two over easy huevos, toast and fresh orange juice and we were enjoying a little piece of the rock.

Though the presentation wasn't Ritz Carlton like (it needed a berry or a piece of fruit), nobody was complaining. I learned a new technique for this meal too, thanks to FoodMuse. Take your fork and knife and frantically start slicing and dicing and mixing and churning. Turn the entire contents of the plate, except for the toast, into a pile of flaky fish, busted egg yolks, chunks of egg white and grits. Then eat it all up. Anything that's left you can pile on the toast. Yum. Yum Keys style I should say.